Vegan Gluten-Free Black Bean Brownies

Made these, awesome! Used 5 oz bittersweet choc chips for cocoa and oil (added with beans while blending and they melted while blending) also eggs for flax. They did not collapse like picture, but stayed domed. Put 4 chocolate chips on each after baking and spread when melted. They do NOT taste like beans, but like a really delicious brownie! Thank you so much!

I’ve been a bit dubious about black bean brownies, but these came out amazing. I made them for my last day at work and everyone went nuts for them and couldn’t believe when I told them what they’re made of (but I worked somewhere super open minded so it was a good kind of surprise!).

I made a double batch in a muffin tin and wish I had made more. But little bits of them stuck to the pan, so the only thing I’ll change next time is that I might dust the pan lightly with GF flour.

OMG, I made these brownies already four times and everytime they come more and more delicious. The reason why? I added a bit more liquid. About 2 tbsp of water, and they come out fluffy and so good. Nothing else, this recipe is spot on. I put a piece of dark chocolate in the middle and also ( for those with no vegan or GF problems) a drop of caramel mixed with Baileys. Oh boy, serve them with a scoop of vanilla ice cream and berries and you have a sumptuous desert. ( For the vegan friends I used cashew ice cream and fresh organic berries) this is winner and nobody tasted the beans at all. I believe adding more liquid make the butter more thinner and easy to mix.

These were surprisingly really great! I’m usually sensitive to bean flavors, but cannot detect even a hint of bean in these. I used regular canned black beans (organic, salt added) and rinsed them really well, omitting the salt in the recipe. I also used Hershey’s “Special Dark” cocoa powder, which is a mix of regular and dutch processed cocoa. No substitutions, although I did need to add a splash of liquid to keep my food processor from seizing up (I used almond milk). They’re really fudgy — maybe a bit stodgy for some people’s tastes, but not mine! Great for a passover recipe (in our tradition we eat beans and can use chemical leavening agents). Thanks so much! :D

Absolute perfection! I have been so good about my eating habits lately, and I didn’t want to screw it all up with indulgence…but DAMMIT I WANTED BROWNIES! Found this recipe (I’ve used others from the site before) and had all the ingredients, so I gave it a shot. Holy Chocamole! They are so good. I didn’t tell my kids about the beans until after they flipped out over how good they are and not they think I’m just messing with them…couldn’t possibly be healthy, beany “brownies”. These things are legit. Thanks so much!
I followed the recipe exactly, but prepped my pan with good Irish butter- because I like the richness it adds to chocolate, and I’m not vegan.

The batter alone for these brownies was divine (they almost didn’t make it into actual brownies). They actually pass as brownies. I’ve made some pretty awful baked goods with beans and these were a vast improvement. I made them in my Vitamix so my batter was super smooth with no hint of beans. If you are a fan of dark chocolate I think that you’ll love these!

Absolutely fantastic recipe! Didn’t follow it 100%.. used chia instead of flax and coconut sugar instead of cane. Also my measurements were a tad adjusted, but turned out beautifully! Beans are undetectable, crunchy exterior and a fudgy soft inside. Just stunning! This ones for the books! Thanks! :)

These just came out of the oven and they really are good! I made them with 2 eggs and melted butter. I’ve run out of raw sugar, so i used white sugar and 1/2 Tb molasses to get the same nutrition. I made it in an 8×8″ pan and also added bittersweet chocolate chips. ;) They were fluffy and yummy! The was maybe a very slight hint of beaniness, but if i didn’t know the ingredients i don’t think i would have noticed at all. Next time i will try using dates, my preferred sweetener.

This recipe is fantastic. I’ve made them in muffin tins, following the recipe almost exactly (only change was I used melted Earth Balance rather than coconut oil), with a few chocolate chips sprinkled on top, and they were perfect. Last night I made another batch, but this time I put them in a pan so that I could marble peanut butter through them. I’m not sure of the exact pan size (it’s rectangular, but probably equivalent to an 8×8), but they are thinner than in muffin tins, which I should have thought of when I decided on a baking time. I baked them a bit longer than the muffin-shaped ones, and they were over-done. That said, they are absolutely delicious. They come out of the pan easily, and are just a bit crumbly/dry.

I will continue making this recipe often. My 10-year-old picky eater loves them, and I’m happy to get extra protein and fiber into his dessert. Of course there are so many possible variations. Most of all — it’s super easy! I throw everything into my Ninja Master Prep, which is what I use these days instead of a food processor, and they come together in minutes with easy cleanup.

I made this and the only change was monkfruit sugar in place of the regular sugar. They turned out perfect! And zero sugar calories that way! Thanks for the great recipe

Delicious! Husband says “don’t expect macrobiotic desserts to taste like the original”, to which I replied “1) I am not trying to eat macrobiotic and 2) I’m going to be optimistic until I have no reason to be.” He is now convinced!

Maybe I processed mine longer than suggested but it was my first time (ever) with my estate sale food processor. At any rate my batter was smoother than the photos and mine weren’t as collapsed as those in the pictures. Also, I had a pouch of cocoa from a farmer’s market. It turned out to be a scant cup, (maybe 7/8 instead of 3/4) all of which was added to the batter for expediency and convenience. That additional powder could have accounted for the more robust physical result. The batter that resulted from the additional cocoa had a consistency that didn’t require additional water.

I’ll be branching out to Dana’s variations of these brownies. Peppermint. Peanut butter. Date caramel? New to me, but YES!!

I found this recipe around 3 years ago and I’ve made these brownies countless times. It’s my go to recipe. I’ve followed the recipe and I’ve also subbed the sugar for date sugar, coconut sugar and maple syrup. I’ve added carob chips once or twice, dairy-free chocolate chips and cacao nibs.
This recipe has never steered me wrong.

It’s perfect for curbing a little bit of the sweet tooth and for people who don’t like sweets but can appreciate a good dessert.

1. I doubled the recipe to make a 9×13 pan instead of cupcakes.

2. I used canned organic black beans, so I rinsed them thoroughly…as I do anything from a can. For liquid, I used filtered water from my handy dandy Berkee lol… I know I used less than a cup of water, but not sure of exact amount…just added for thinning purposes.

3. Instead of coconut oil, I used 1 small golden beet (pre-baked and peeled), and 3 Tablespoons of raw cashew butter (made in-house at Common Ground…no oil or salt)

4. I think I made 3 “flax eggs instead of 2, but I’m having a brainfart and can’t remember for sure.

5. I added 1 1/2 teaspoons of baking soda to go along with the baking powder.

6. I baked for 27 minutes (original recipe called for 20-26 minutes for cupcakes), then added almond slivers and baked for 12 more minutes to roast a bit without burning them.

Deep, rich, dark chocolate flavor.

I would add a photo, but don’t know how to do that on my cell phone….

Incredible brownies! I don’t know why I’ve never made black bean brownies yet in my 3 years as a vegan :o I used kidney beans and made 9 slightly larger brownies :-) so rich and fudgey! 10/10

As a glutenfree, I am so grateful for your tasty recepies. It says these do not burn. Mine did slightly. So will cover them after halftime next time. I used a mixture of cake and palmsugar. As palmsugar is less sweet, I increased the amount a bit. Still, I will increase more next time. These are not very sweet. Just a tip for all the glutenfree bakers out there, Doves farm quick yeast really makes a difference. Creates airholes like gluten. Also. I don’t knead again after the dough has risen. Just cut or scoop out my rolls. Otherwise the air is kneaded out and they don’t rise again as glutencontaining meals do.

OK. I am returning to this site to review these brownies as no one usually does that. Usually, it goes like “These sound great. I will have to try it!” or “Sounds wonderful!”. No one returns to tell their experience with them!

I made these little fudgy, gooey morsels of protein and was instantly in heaven! I could not believe they didn’t have flour in them. I even took some to my 80+ year old parents who are stuck in the traditional method of cooking and they LOVED them and couldn’t taste the bean content. My father is more adventurous in food as he is looking for the health aspect as much if not more than the taste aspect. My mother is the opposite. All for taste and doesn’t venture outside of the usual cake and pie recipes. She even loved them.

I compare the texture to those brownies you buy at the gas station, wrapped in cello with the colored dots on top but the taste is WAAAAY better! So have no fear! Make these!

I started a diet not long after making these and these are my go-to evil food, but I accept it because of the protein I am getting in these! Plus no blockages in the out door from the gluten! LOL

Fantastic recipe, you can’t go wrong! I replaced the sugar with lucuma powder and added about a cup or carob juice/syrup and they came out amazing, real tasting brownie! The only comment is that tasted a bit chalky but otherwise beautiful, thanks a lot!

Made these tonight and they came out perfectly, just like you described. Thanks!

These brownies are amazing!! I rinsed the beans well, and no bean taste. My 12 and 8 year old sons devoured these and begged to make a second batch. The fact that they’re made with beans upped the “cool” factor with them. On the second batch, I added a little extra sugar but otherwise followed the recipe without modifications. I have made many of your recipes and love your site!

These were amazing!!!! No bean flavor and the texture was chewy and chocolately. I will be making these again for sure

I tried this recipe and it’s so good !!! My kids loved them. I made a variation, I used jaggery instead of sugar and I think they were perfect!
Thanks
Mona

I made these today, and they were absolutely amazing! I used applesauce for my egg replacement, rather than flax seed. Turned out great! Thanks for the fabulous recipes. I have loved everything I’ve made from your site!

Made them and they are good. I substituted half honey and half coconut nectar for sugar. They don’t taste like black beans per se but they are a dark tasting brownie. We are getting used to different tastes as we’ve been journeying into the vegan world. I’ve made other brownies and they didn’t turn out. These are moist and tasty . Will make again though as I like the fact that there is no flour in them.

I just made this exact to recipe. IT IS SO GOOD! I will be trying more of your recipes. Thank you!

I’ve made these twice and both times met with success. I hold game nights and have a friend who is both vegan and gluten free. I love trying to make things that she can eat and others find delicious as well. This recipe was a winner! I tasted the batter and added about one more tablespoon of coconut butter and a little more sugar to taste. I felt your recipe was written clearly and also provided me with the flexibility to adjust to my sweet tooth.

they’re in the oven now! my modifications were– 25oz can of black beans, 1 lg egg, 3tbs of butter, a touch of cinn, 1/2 cup maple syrup, no salt and backing soda and ACV to act as a rising agent. the batter tasted great and i’m egerly anticipating the final results. this is a great site, thanks for the guidelines. happy baking ya’ll :)

YUM!!! Just made these and feel they don’t taste beanie at all! Nor do the have that typical “gluten free” taste or texture. I added probably 1-2tbsp finely ground coffee, and one tbsp maple syrup when my batter was too thick (instead of water). Topped with walnuts. Absolutley delish. At Christmas I am gonna make them with peppermint extract and top them with a chocolate-peppermint ganache. Caveat: I did blend them in my food processor for longer than the instructions suggested. If you don’t have a super high-powered food processor/blender, I think this is the key to a smooth texture.

One word, YUM! I honestly think the people that are saying they can taste the black beans really didn’t make the brownies. My husband who turns his nose up at all things vegan had no clue they were made with beans and weren’t loaded with anmial products.

I made these and they were delicious! Very chocolatey! I mostly followed the recipe…using brown sugar instead of turbinado, and 2 whole eggs in place of the flax (It’s what i had on hand. I’m not vegan, just looking for healthier recipes). I also added 1tsp instant coffee to enhance the choc flavor. They came out a little cakier than your pics show but my husb thought they were perfect. Very rich tasting. I didn’t tell him what I was making but after I tasted the batter (yum!), I gave him a taste…he thought I was making bourbon brownies or cake (we had previously looked at bourbon pecan brownie recipes). He ate two and loved it before I told him what was in it. He still was asking if I’d put booze in it! There’s a VERY MILD undertone that’s reminiscent of chocolate and booze. These are awesome! Will def make again!

Hi Dana: Thanks for this recipe. I used a can of Goya and mine didn’t taste like beans. Because of your use of baking powder as leavener I think you should really specify Dutch-processed cocoa powder in your recipe. I used mostly Dutch-processed and date paste for my sweetener. This resulted in an edible, but bitter brownie. One person actually liked it this way. For me though, I lightly drizzled mine with maple syrup. Next batch I might try again with a 1/4 cup coconut sugar and 1 tablespoon agave. I include both sweeteners because I’ve found coconut sugar alone tends to produce baked goods with a botox-like texture. Thanks for the non-wheat alternative!

Yum! I made these with the following adjustments :
-1/2 cup raw cacao powder instead of 3/4 cup
-two bananas
-omitted the flax egg and sugar
-2-3 drops of stevia
-~2 tsp each mesquite powder and lucuma powder
-~6 tsp almond meal
-more sea salt than the recipe called for (salted chocolate anything is the shit)

I think banana and stevia makes a fine sugar-free version. The centers were smooth like mousse… I could have used a bit more sweetness, but they have been devoured, so that’s saying something.

AHHhhh made these for the second time and they were SOOOOO good. Even better this time i think when I ground up my own flax seeds . My non vegan friend who’s trying to avoid carbs and floury type things was sooo impressed!! amazing recipe and one which will be on rotation. Who doesn’t want their kids eating more beans?! wonderful x